Recipe The Best Vegan Fried Chiken Ever

Ingredients:

Step 1:

Wet-

1. 1.5 Cups Vegetable Broth (I used Imagine Vegetarian No-Chicken Broth)
2. 1/2 Cup Mashed Chickpeas
3. 1/2 Cup Chickpea Soaking Liquid
4. 1 Tablespoon Chickpea Miso
5. 1 Tablespoon Extra Virgin Olive Oil

Dry-

1. 1.75 Cups Vital Wheat Gluten
2. 1/4 Cup Sweet Sorghum Flour
3. 1/3 Cup Nutritional Yeast
4. 2 Tablespoons Potato Starch
5. 2 Tablespoons Simpy Organic All Purpose Seasoning
6. 2 Teaspoons Sea Salt
7. 2 Quarts Vegetable Broth For Boiling

Step 2:

1. 2 Cups Nondairy Milk
2. 2 Tablespoons Your Favorite Hot Sauce
3. 1.5 Cups Unbleached All Purpose Flour
4. 1 Cup Cornstarch
5. 1 Tablespoon Garlic Powder
6. 1 Tablespoon Onion Powder
7. 1 Tablespoon Paprika
8. 1 Tablespoon Lemon Pepper Seasoning 
9. 2 Quarts Vegetable Oil For Frying (I used Canola Oil)

Directions:

1. In a large bowl, thoroughly mix your vital wheat gluten, sorghum flour, potato starch, nutritional yeast, all-purpose seasoning, & sea salt.
2. Slowly mix your wet ingredients, Extra Virgin Olive Oil & Vegetable Broth, by hand until a mushy dough begins to form.
3.  Knead your mixture for about 3-4 minutes by pressing & folding the dough into itself numerous times until the gluten develops. 
4. Form about 4-5 dough balls and form into 2-3 ounce flat cutlets & place in a line.
5. Bring 2 quarts vegetable broth to a boil over high heat. 
6. After cutlets have rested, drop them into the boiling liquid & lower to a simmer. Simmer cutlets for about 45 minutes or until they have become firm. Remove carefully from broth & let cool on sheet pan.
7. Pour vegetable oil into a stockpot or fryer over medium heat until oil reaches 350 degrees Fahrenheit.
8. Mix nondairy milk & hot sauce in a medium-sized bowl. Place cutlets into liquid & submerge for 2-3 minutes.
9. Mix AP flour, cornstarch, & spices thoroughly in a large bowl.
10. Remove cutlets from nondairy milk one at a time & dredge in flour mixture, using one hand for dry & one hand for wet ingredients, until thoroughly coated. Do this step twice for double battered (highly recommended). 
11. Let battered seitan rest for about 5 minutes. 
12. Carefully drop cutlets into fryer oil & let fry for about 2.5 minutes on each side or until golden brown.
13. Remove from fryer oil & place on wire rack to cool before eating.

Douse in your favorite vegan BBQ sauce.

recipe source : chefshawnharrison

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